Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup white chocolate chips, melted for drizzle
- Pinch of salt
Instructions
- Preheat the oven to 325°F and line a muffin tin with paper liners.
- Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture resembles wet sand.
- Press about one tablespoon of the crust mixture into the bottom of each liner to form an even base.
- Beat the softened cream cheese and 1/2 cup sugar until smooth and creamy, scraping the bowl as needed.
- Add eggs one at a time, mixing until just combined, then stir in sour cream, vanilla, peppermint extract, and a pinch of salt.
- Fold in half of the crushed peppermint candies gently to distribute the pieces without overmixing.
- Spoon the filling over the crusts, filling each cup nearly to the top but leaving a little room for rise.
- Bake for 15 to 18 minutes, or until the centers are set but still slightly jiggly.
- Let the cheesecakes cool in the pan for 10 minutes, then transfer to a cooling rack and chill in the refrigerator for at least 2 hours.
- Before serving, drizzle melted white chocolate over each mini cheesecake and sprinkle the remaining crushed peppermint on top.
Notes
For best results, use room temperature cream cheese to avoid lumps. Always press the crust firmly into each liner. If you prefer a subtler mint taste, reduce the peppermint extract and rely more on crushed candy for aroma.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg